Oyster Mushroom "Calamari"

Description
A Japanese recipe

Kimpira

 * 2 tsp sesame oil
 * 2 burdock roots, 12 to 16 inches long, peeled and sliced diagonally into thin, 2-inch-long sticks
 * 2 carrots, peeled and sliced diagonally into thin, 2-inch-long sticks
 * 1 tsp minced ginger
 * 1 tsp minced garlic
 * 2 tsp organic sugar
 * 1 Tbsp tamari soy sauce
 * 2 tsp toasted sesame seeds

Ketjap Manis

 * ½ cup organic sugar
 * 1 tsp molasses
 * 1 star anise
 * 1 tsp Szechuan pepper
 * ½ cup tamari soy sauce

Wasabi cream

 * 1 Tbsp dried Wasabi powder, reconstituted with enough water to form thick paste, plus more as needed
 * 2 oz silken tofu
 * 2 tsp rice vinegar
 * ¼ cup water
 * 2 Tbsp canola oil, optional
 * ½ tsp salt

Oyster mushroom "Calamari"

 * ½ cup rice flour
 * ½ cup corn flour
 * 4 Tbsp white sesame seeds
 * 1 Tbsp black sesame seeds
 * 2 tsp Japanese or Korean chili powder or 1½ tsp. paprika + ½ tsp cayenne pepper
 * 1½ tsp salt
 * 1 cup soymilk
 * 1 to 2 cups canola oil for frying
 * 16 oyster mushrooms
 * 4 Tbsp thinly sliced scallions, green parts only, or chives
 * 2 tsp toasted white sesame seeds
 * 2 tsp toasted black sesame seeds
 * 4 tsp reconstituted seaweed for garnish, optional
 * ½ lime, quartered, for garnish

Kimpira

 * 1) Heat oil in wok or skillet.
 * 2) Add burdock roots and carrots, and stir-fry 1 minute.
 * 3) Add ginger, garlic, sugar and tamari soy sauce, and cook until glaze forms.
 * 4) Remove from heat, and let cool.
 * 5) Sprinkle with sesame seeds, and set aside.

Ketjap Manis

 * 1) Combine all ingredients in saucepan, and heat over medium-low heat, about 10 minutes, or until reduced by one-third.
 * 2) Strain out spices, and set aside.

Wasabi cream

 * 1) Combine all ingredients in blender, and process until smooth. Set aside.

Oyster mushroom "Calamari"

 * 1) Combine rice flour, corn flour, white and black sesame seeds, chili powder and salt in mixing bowl.
 * 2) Pour soymilk in separate mixing bowl.
 * 3) Pour 1 cup oil into large skillet or wok, or until ½ inch deep, and heat over medium-high heat until shimmering but not smoking, about 350 °F.
 * 4) Soak each mushroom in soymilk, and dredge in flour mixture.
 * 5) Fry in batches of six to eight mushrooms, taking care not to overcrowd wok or skillet, until mushrooms are golden brown on one side.
 * 6) After about 45 seconds, carefully turn mushrooms over, and cook until mushrooms float to surface, about 45 seconds more.
 * 7) Remove from oil, and drain well on paper towels.
 * 8) To serve, place ¼ cup kimpira in center of each plate, and stack about 4 mushrooms on kimpira.
 * 9) Drizzle 2 tablespoons Wasabi cream and 2 tablespoons Ketjap Manis around stack, and sprinkle with scallions and black and white sesame seeds.
 * 10) Place 1 teaspoon seaweed on stack, if using, and garnish with lime wedge.